February 11 - National Peppermint Patty Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peppermint Patty Cake
Categories: Cakes, Desserts, Chocolate
Yield: 12 servings

MMMMM----------------------------CAKE---------------------------------
1/2 lb Butter
4 tb (heaping) cocoa powder
1 c Water; boiling
10 Whole miniature peppermint
- patties; unwrapped
1/2 c Buttermilk
1 ts Baking soda
2 Whole eggs
1/2 ts Vanilla extract
1/4 ts Mint extract
2 c A-P flour
2 c Sugar
1/4 ts Salt

MMMMM--------------------------FROSTING-------------------------------
1 lb Butter; softened
2 Whole vanilla beans; caviar
- scraped out
6 c Powdered sugar; sifted, more
- to taste
1 ds Salt
4 tb Half & half; more to taste
1/4 ts Mint extract
Extra miniature peppermint
- patties; for decorating

FOR THE CAKE: set oven @ 350ºF/175ºC. Grease and flour
two round cake pans.

In a medium saucepan, melt 1/2 lb of butter and stir in
4 tablespoons cocoa. Pour in boiling water, let the
mixture bubble up for 30 seconds, then turn the burner
to low. Add 10 peppermint patties and stir until almost
totally melted. Remove pan from heat and set aside.

In a measuring cup mix together the buttermilk, baking
soda, eggs, vanilla, and mint extract. Set aside.

In a large mixing bowl, stir together flour, sugar, and
salt. Pour the hot cocoa mixture into the bowl, stirring
to slightly cool it. Pour in the buttermilk mixture and
stir until smooth.

Pour batter into cake pans and bake for 16-18 minutes,
or until done. Remove cakes from pans and let them cool
completely on a wire rack.

FOR THE FROSTING: In a large bowl beat butter until
fluffy. Add vanilla caviar to bowl. Slowly add powdered
sugar and salt and beat until fluffy. Add half-and-half
and mint extract and beat until totally fluffy.

Place one layer of cake face down on a platter (flat
side up) and spread a good layer of icing on top. Place
the second layer face down on top, then ice the top and
sides of the cake, getting plenty of icing around the
sides. Decorate the cake with a circle of peppermint
patties.

Store leftovers in the fridge!

By Ree Drummond

Yields: 12 serving(s)

RECIPE FROM: https://www.thepioneerwoman.com

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